KISSES Caramel Cheesecake

Name: HERSHEY'S KISSES Caramel Cheesecake Recipe | Hersheyland
Prep time: 25 min
Total time: 480 min
Yield: 1 cheesecake
Ingredients: 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided; 2 1/2 tsps milk; 3 packages cream cheese (8 oz each), softened; 3/4 cup sugar; 1/2 tsp vanilla extract; 3 eggs; 1 tsp water; 1 1/2 cups whipped topping

Skill Level: Intermediate

Turn HERSHEY'S KISSES Milk Chocolate Filled with Caramel Candies into a sweet layer between rich cheesecake and delightfully crumbly cookie crust with this easy-to-follow KISSES caramel cheesecake recipe. The stars of this cheesecake — cream cheese, caramel and whipped topping — make this dessert incredibly flavorful, moist and creamy. Use a premade crust to keep things super-simple, or find the easy recipe for the homemade version below. Hey cheesecake fan, this HERSHEY'S Chocolate Cheesecake is a beginner-friendly cheesecake that calls for only seven ingredients.

Ingredients & Directions

Yields:: 1 cheesecake

Prep:: 25 Min.
Bake:: 45 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

72

HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
2 1/2 tsps

milk
3 packages

cream cheese (8 oz each), softened
3/4 cup

sugar
1/2 tsp

vanilla extract
3

eggs
1 tsp

water
1 1/2 cups

whipped topping

You'll Need 

Oven

Bowls

Wire Rack

Microwave-Safe Bowl

Microwave

Refrigerator

9-Inch Springfoam Pan

Directions

Prepare Cookie Crumb Crust. Heat oven to 350°F.

Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.

Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.

Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.

Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at medium 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers.

Cookie Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

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